Preheat an oven to 400 F. Combine the softened butter and powdered sugar in a stand mixer using a paddle attachment. Mix for 1-2 minutes. You do not want the mixture to be “creamed” by adding too much air.
Add the egg, then mix again. The mixture will not be fully together.
Add the olive oil, salt, and vanilla extract. Then mix this mixture on medium-low speed until creamy.
Add in the cake flour. Mix on medium-low speed until just combined.
Wrap the dough in plastic wrap and flatten it into a disk. Chill for 30 minutes or until very firm.
Roll the dough to a 1/4 “ thickness using a regular rolling pin. Then gently roll the dough with the patterned rolling pin. Then cut cookies using a 2 ⅜” round cookie cutter in the places where the pattern shows the best. Place the cookies onto a parchment-lined baking sheet. Chill in the freezer for 10 minutes.
Bake for 9 minutes or until very lightly brown on the edges and slightly puffed in the center. Chill any remaining dough until firm and repeat the process.
Tips
The luster on top of the cookies is optional but gives the cookies a festive look.
The colder the cookie dough before rolling, the easier it will be to make a pattern using the embossed rolling pin.
Make sure to oil the embossed rolling pin using a pastry brush with olive oil or avocado oil before using.
You can also use a scalloped edge round cookie cutter and other shapes. The baking time will vary, so look for lightly golden brown edges and a slightly puffed cookie.
